These slow cooker pork chops might win the award for ugliest dinner on Oh Sweet Basil 😂, but they’re also ridiculously easy, inexpensive and surprisingly delicious! Boneless pork chops soak in a simple buttermilk marinade, then cook low and slow until fall-apart tender.

With just 3 ingredients and minutes of hands-on prep, this is exactly the kind of dinner you need on a busy night.

And I’m telling you—don’t judge this one by its looks. Pile that tender pork over creamy mashed potatoes and you’ll understand why we keep making it!

no canned soup + no searing + inexpensive + practically zero prep

Ingredients You’ll Need

You only need 3 ingredients for this recipe! Here’s a quick overview; measurements are in the recipe card below.

• Boneless Center Cut Pork Loin Chops: Lean, affordable and easy to shred once they’re slow cooked until tender.
• Buttermilk: Our secret ingredient! It marinates the pork before cooking and adds a subtle tangy flavor.
• Kinder’s Buttery Steakhouse Seasoning: An easy shortcut that adds all the savory flavor without measuring a bunch of individual spices.

Can I Use a Different Seasoning?

We love Kinder’s Buttery Steakhouse Seasoning because it

These pumpkin oatmeal chocolate chip cookies have crisp edges, chewy centers, hearty oats, warm pumpkin spice, and plenty of melty chocolate chunks.

And unlike so many pumpkin cookies, they aren’t cakey! The secret is one simple extra step: blotting the pumpkin puree to remove excess moisture before adding it to the dough.

There’s something about the first batch of pumpkin cookies that instantly makes it feel like fall. The second cinnamon and pumpkin spice hit the oven, I’m ready for changing leaves, football, crisp weather, and all the pumpkin desserts.

Ingredients You’ll Need

These simple pantry staples come together to create the ultimate soft, chewy, bakery-style fall cookie packed with pumpkin spice flavor.

• Pumpkin Puree: Adds pumpkin flavor and moisture. Blot it well to keep the cookies chewy, not cakey.
• All-Purpose Flour: Provides structure while keeping the cookies tender.
• Baking Soda: Helps the cookies spread, brown, and develop crisp edges.
• Cinnamon: Adds warm spice and enhances the pumpkin flavor.
• Pumpkin Pie Spice: Gives the cookies their classic fall spice flavor.
• Salt: Balances the sweetness and enhances the other flavors.
• Old Fashioned Oats: Add hearty texture and plenty of chew.
• Unsalted Butter: Adds rich flavor and helps create crisp, golden edges.
• Brown Sugar: Adds moisture, caramel flavor, and extra chewiness.
• Granulated Sugar: Adds sweetness and helps the edges crisp.
• Egg Yolk: Adds richness without the extra moisture of a whole egg.
• Vanilla Extract: Enhances the pumpkin, spice, and chocolate flavors.
• Semisweet Chocolate Chunks: Add pockets of rich, melty chocolate throughout.

These make ahead mashed potatoes are rich, buttery and unbelievably creamy, made with Yukon Gold potatoes and cream cheese so they reheat beautifully without turning watery or grainy.

Make them up to 3 days ahead in the refrigerator or freeze them for up to 2 months, then simply reheat when you’re ready to serve. One less thing to make on Thanksgiving day!

I have made mashed potatoes ahead of time a BILLION times, especially for Thanksgiving and Christmas, and technically you can do it with almost any mashed potato recipe. But after plenty of experimenting, I’ve found two things make a huge difference: Yukon Gold potatoes and cream cheese.

And if you have a FoodSaver, even better. That’s my absolute favorite way to store them. Removing the air helps protect the potatoes in the freezer, and freezing the bag flat makes storage AND reheating easier. They seriously taste like you just made them.

Ingredients You’ll Need

You only need 5 simple ingredients to make these mashed potatoes. Here’s what each one does:

• Yukon Gold Potatoes: Naturally buttery and creamy, and our favorite potato for mashed potatoes that will be frozen and reheated.
• Butter: Adds richness and helps create that silky mashed potato texture. We add a little extra on top before reheating too.
• Cream Cheese: The secret to make-ahead mashed potatoes! It adds richness and helps the potatoes stay creamy after refrigerating or freezing.
• Cream or Half and Half: Loosens the potatoes and makes them extra creamy. Warm it before adding so you aren’t cooling down the potatoes.
• Kosher Salt: Season both the cooking water and the finished potatoes so they’re flavorful all the way through.

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These beef broth bowls are loaded with crispy Korean ground beef, fluffy rice and fresh cucumber surrounded by a creamy coconut broth. Ready in about 30 minutes, they’re an easy way to turn ground beef into a seriously flavor-packed dinner without spending hours making broth.

And yes, we finally jumped on the viral broth bowl trend!

But you know we couldn’t just make the same beef broth bowl everyone else is making. We took the sweet and savory flavors from our ridiculously popular Korean Ground Beef and gave them the broth bowl treatment.

The crispy caramelized beef with that creamy, spicy coconut broth? GOOD. GRIEF.

What Is a Beef Broth Bowl?

A beef broth bowl is basically the delicious middle ground between a rice bowl and soup.

Rice, seasoned beef and vegetables are arranged in a bowl, then hot flavorful broth is ladled around everything rather than completely covering it.

You still get all the different textures—the fluffy rice, crispy beef and crunchy cucumber—but you can get a little of that incredible broth in every bite.

Ingredients You’ll Need

Korean Ground Beef

• Canola Oil: Helps the beef get a good sear without burning.
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